Yogurette cake without baking

Ingredients for 8 servings:

• 130 g strawberries
• 100 g erythritol (sugar substitute) or sugar
• 150 g Greek yogurt
• 6 sheets of gelatin
• 200 ml Cremefine for whipping
• 80 g wholemeal biscuits
• 200 g dark chocolate coating
• 1 pack of confectionery (yogurette), optional

Instructions

Working time approx. 20 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 5 minutes; Total time approx. 3 hours 25 minutes

for a venison loin shape

Wash the strawberries and cut 100g of them into pieces. Soak the gelatin in cold water for 5 minutes. Mix the yogurt and erythritol or sugar. Beat the cream with a hand mixer until stiff. Squeeze out the gelatin and dissolve it in a saucepan over low heat or in the microwave for 10-20 seconds. Stir 2 tablespoons of the yogurt cream into the dissolved gelatin, then add the rest of the yogurt cream and mix quickly. Fold in the chopped strawberries and the stiffly whipped cream. Line a venison loin dish or other semicircular dish with plastic wrap. Pour in the yogurt cream and spread evenly. Crumble the butter biscuits into small pieces, spread them over the surface and press them down. Chill for about 2 hours. Cut the chocolate into small pieces and melt it over a bain-marie. Let cool. Place a rectangular plate on top of the venison loin dish and turn the cake out. Peel back the plastic wrap and spread the chocolate over the cake. Garnish with the remaining strawberries and Yogurette bars. Chill for 1 hour. Approx. 250 calories per serving.